4. At this stage, add cooked meat along with the water and sauté until it gets thick. Add the chopped tomato and spices leaving ½ tsp behind for final sprinkling and sauté until the curry is quite dry and starts taking a light blackish/dark brown colour.

5. Add pepper powder, chopped coriander, curry leaves and the rest of spice powder and stir well. Close the lid and cook for a couple of minutes until the coriander leaves are wilted and the flavours all are well combined. If it becomes too dry, just sprinkle some water.

Garnish with chopped shallots, sliced coconut and coriander leaves. Can be served as a side dish for rice, chappathi, porotta etc. I prepared this as a side dish for chappathi.